Lamb and quinoa-stuffed courgettes
|4 large||Courgettes, split down the middle|
|2 Tbsp||Olive oil|
|½||Onion, chopped finely|
|2 cloves||Garlic, crushed|
|300 g||Lamb mince|
|½ tsp||Smoked paprika|
|1 Tbsp||Tomato paste|
|½ cup||Quinoa, cooked|
|1 cup||Spinach, shredded|
|½ cup||Parmesan cheese, shredded|
|½ cup||Stock, or water|
|¼ cup||Yoghurt, mixed with 2 Tbsp chopped parsley to drizzle|
- Set oven to 180C.
- With a teaspoon scoop out courgette flesh. Bring a pot of salted water to the boil and cook courgettes for 3 or 4 minutes, until just soft. Remove and drain.
- Heat oil in a frying pan to a medium heat. Add the onions and garlic. Cook for 2 minutes to soften. Add mince and cook until lightly browned and cooked through. Add paprika and tomato paste. Stir through the quinoa and spinach. Season with salt and pepper.
- Arrange courgettes in a single layer in a baking dish. Stuff them with the filling and sprinkle parmesan over. Pour stock or water into base of baking dish. Bake for 30 minutes until the cheese is golden and delicious.
- Serve hot, drizzled with yoghurt.
See more of Angela's courgette recipes